LIBBY'S SWEET POTATO CASSEROLE

Libby's Sweet Potato Casserole image

Number Of Ingredients 11

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2 1/4 pounds sweet potatoes, peeled and cut into large even-sized chunks
1/4 pound butter, softened (one stick)
1/2 cup sugar
1/3 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/8 teaspoon nutmeg, ground for topping
6 (3/4 stick) tablespoons butter, melted
1 cup light brown sugar, firmly packed
1/2 cup flour
1 cup pecans, toasted and chopped

Steps:

Place the sweet potatoes in a large saucepan and cover with cold water by about 1 1/2 inches. Bring to a boil then cover and boil slowly over medium-high heat until tender, about 20 minutes.
Drain the potatoes thoroughly and mash. There should be about 3 cups.
Beat the butter, sugar, milk, eggs, vanilla and nutmeg into the potatoes until well blended.
Spoon the mixture into a shallow 3-quart baking dish that has been buttered or coated with nonstick vegetable spray. (May be made ahead up to this point).
Preheat the oven to 350 degrees.
To make the topping: mix the butter, brown sugar, and flour in a medium-sized bowl. Stir in the nuts and sprinkle evenly over the top of the potato mixture.
Bake for 35 to 40 minutes, or until the topping is lightly browned.